Tagliatelle with Creamy Mushrooms and Spinach
Tagliatelle with Creamy Mushrooms and Spinach



  • 2 tbsp olive oil
  • 1 chopped onion
  • 150g baby mushrooms, halved
  • 150g tagliatelle or similar
  • 2 crushed garlic cloves
  • 200g crème fraîche
  • 15g grated parmesan
  • 120g baby spinach leaves
  • ½ tsp chilli flakes
  • Fry the onion and mushrooms in the oil for 10 mins until softened, and meanwhile cook the pasta in boiling salted water until al dente. Add the garlic to the mushrooms and cook for 2 mins, then tip in the crème fraîche and parmesan, stir well, and add the spinach. Set aside to wilt the spinach.
  • Drain the pasta and reserve a splash of the cooking water. Toss the tagliatelle in the creamy sauce, then heat through for 5 mins. Loosen with the cooking water, season with black pepper and serve with a sprinkle of chilli flakes. Perfect!
25 mins
2 serving

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